Ingredients
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6 slices bacon, cut into 1/2 inch pieces
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1 onion, finely chopped
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2 (10.5 ounce) cans condensed chicken broth
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2 cups water
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5 large potatoes, diced
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½ teaspoon salt
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½ teaspoon dried dill weed
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½ teaspoon ground white pepper
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½ cup all-purpose flour
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2 cups half-and-half cream
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1 (12 fluid ounce) can evaporated milk
Directions
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Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
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Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
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In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.
Nutrition Facts (per serving)
553 | Calories |
19g | Fat |
74g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 553 | |
% Daily Value * | |
Total Fat 19g | 25% |
Saturated Fat 10g | 52% |
Cholesterol 59mg | 20% |
Sodium 1151mg | 50% |
Total Carbohydrate 74g | 27% |
Dietary Fiber 7g | 26% |
Total Sugars 10g | |
Protein 22g | 44% |
Vitamin C 64mg | 71% |
Calcium 303mg | 23% |
Iron 4mg | 21% |
Potassium 1853mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.